Salads : Main dish salads Last Updated: Feb 10th, 2008 - 09:06:49 Tuna Salad By Sandra Woodruff  Printer friendly page Yield: 4 servings 12 cups torn romaine lettuce 1 cup frozen (thawed) whole kernel corn or leftover cooked corn 3/4 cup diced red bell pepper 4 slices red onion, cut into quarter rings 3/4 cup light olive oil vinaigrette salad dressing 12 ounces cooked crabmeat (about 3 cups, loosely packed) 1 medium-small avocado, peeled and sliced 3/4 cup shredded reduced-fat white cheddar or Monterey Jack cheese 1. Place the lettuce, corn, bell peppers, and onion in a large bowl. Pour the dressing over the salad and toss to mix. 2. Place a mound of crabmeat in the center of each salad and arrange a-quarter of the avocado slices around the crab on each salad. Sprinkle some of the cheese over each salad. Serve immediately.   Nutritional Facts (per serving) Calories: 386     Carbohydrates: 27 g      Fiber: 8.8 g      Fat: 20.4 g     Sat. Fat: 4.5 g Cholesterol: 75 mg      Protein: 31 g      Sodium: 825 mg      Calcium: 272 mg     Potassium: 1,297 mg GI rating: low Diabetic exchanges: 3 1/2 lean meat, 1 1/2 carbohydrate (3 vegetable, 1/2 starch), 2 fat © Copyright 2005 by eatsmarttoday.com Top of Page